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Frozen Zucchini Nut Flour Casserole.

November 12, 2015 By: Anna14 Comments

frozen zucchini nut flour casserole

Summer might be over but it lives indefinitely in my freezer. Oh, do I love my freezer.  It generously stores my frozen zucchini, yellow squash, peppers and herbs so I can savor the bounty of my garden all year long.  But like you, the thought of limp, watery zucchini doesn’t sound too appealing UNTIL you try my easy peasy frozen zucchini nut flour casserole.  (By the way, you don’t have to use frozen zucchini for this recipe.)

Why is it easy peasy?  It a one pot food processor recipe.

I just don’t have the time to chop, saute, peel, etc. My garden is still alive even in November.  (What a surprise, right?)  Plus, I have tons of dried tea herbs to deal with for my shop.  Since I can’t clone myself,  blame this recipe on the quick and easy method of cooking and yummy for your tummy way to eat.

Well, that was a mouthful.

So if you find zucchini on sale or pick it up a bunch at the farmer’s market, consider freezing it.  Learn how to HERE.

Okay, ready for the recipe?

I knew you would be.

Warning:  This dish is not beautiful but your stomach doesn’t care.  So, you shouldn’t either.  I shot a dozen photos for this article to make the zucchini slice look good and just couldn’t pull it off.  Trust me when I tell you it is finger licking good.

I adapted this recipe from Paleomg.  (She made muffins instead of a casserole.)

Frozen Zucchini Nut Flour Casserole.

Ingredients

frozen zucchini nut flour casserole

4 cups of defrosted zucchini or yellow squash.  For this picture I used a combination of the two but heavier on the yellow squash side.  (If you are using fresh, you should use 6 cups since mine were limp and thin.)

2 cups of almond meal.  You can make your own too or substitute any other nut. I have used dehydrated and soaked pecans too.  (I use this almond meal.)

1 onion

2  eggs

2 garlic cloves.  You can cheat too and use the already chopped version.  Fresh is better, of course. (Don’t forget you can grow you own.  So easy!)

Salt

1 Tablespoon garlic powder ( I use this brand.)

Pepper to taste

Directions:

1.   I squeezed out some of the water of the zucchini since when you defrost the zucchini, there is so much water in the package.  If you are using fresh, I don’t bother and just adjust the nut flour for the water content.  (Read the note below.)

2.  Wisk the eggs.  (Don’t toss the egg shells in the garbage.  Read HERE on uses for the egg shells.)

Frozen Zucchini Nut Flour Casserole

3.  Add zucchini, almond meal, garlic powder, garlic, eggs, onion, pepper, and salt to taste in the food processor.  Note:  this recipe needs salt.  I probably added 2 teaspoons to the recipe. Process until you have the consistency of a mush.  Seriously. Yes, mush is good in this case.

By the way, I use this food processor.

4.  Put in a 3 quart casserole dish and bake from 30 to 40 minutes at 400 degrees.  You want the tops to be a little brown and feel like it has some bounce to it.  If it is too mushy, then keep cooking it and watch it.

Frozen zucchini nut flour casserole

It may fall apart when you cut it, but I don’t mind it that way.  The taste makes up for its beauty anytime.

 zucchini nut flour casserole

Note:  I adjust the almond meal or other nut meal based upon how it looks in the food processor.  If you can scoop some of the “dough” on your finger and it stays, then it will cook well.  If the dough falls off your finger, then you need to add a 1/4 cup of nut flour.  Keep adding a little at a time.

Join the Conversation:

What is your favorite way to use frozen zucchini?

Disclaimer:  There may be affiliate links in this article.  You don’t pay anything more from buying something from the links.  I appreciate the loyalty in helping Green Talk to keep pumping out great content each week.

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About Anna

Anna Hackman is the editor of Green Talk, and owner of The Naked Botanical and a avid (okay obsessed) gardener. She also loves video and podcasting and hosts Green Talk TV and Green Talk Radio. Her most important role is being a mother of four boys.

Chat with her on Facebook, Twitter, Pinterest , and Google+.

Comments

  1. 1

    Diane MacEachern says

    November 18, 2015 at 12:59 pm

    This looks delicious! Would it work as well with regular whole wheat flour? Then added in some toasted almonds? Just a thought!

    Reply
    • 2

      Anna@Green Talk says

      November 18, 2015 at 5:46 pm

      I think it could, Diane. I was trying to make it gluten free.

      Reply
  2. 3

    linda spiker says

    November 19, 2015 at 10:27 am

    Fabulous! What a great idea. I think it looks pretty too!

    Reply
    • 4

      Anna@Green Talk says

      November 19, 2015 at 10:33 am

      Thanks Linda. Such a high compliment from a fabulous cook! Anna

      Reply
  3. 5

    Megan stevens says

    November 19, 2015 at 10:47 am

    This reminds me of my vegetarian days- super yummy, cozy, homey, comfort food! Great idea.

    Reply
    • 6

      Anna@Green Talk says

      November 19, 2015 at 11:08 am

      Megan, it is comfort food! Anna

      Reply
  4. 7

    May says

    November 19, 2015 at 11:06 am

    What a clever recipe, I never thought to freeze zucchini! I must do that instead of letting them go slimy in the veggie drawer.

    Reply
    • 8

      Anna@Green Talk says

      November 19, 2015 at 11:08 am

      May, I freeze everything. Anna

      Reply
  5. 9

    Daja from the provision Room says

    November 19, 2015 at 12:59 pm

    I also have a freezer full of zucchini and other veggies. This looks like a great way to enjoy them in the dead of winter!

    Reply
    • 10

      Anna@Green Talk says

      November 20, 2015 at 8:07 am

      Daja, it is sooo simple too. Anna

      Reply
  6. 11

    emily @ recipes to nourish says

    November 19, 2015 at 1:05 pm

    Sounds delicious! I love zucchini.

    Reply
  7. 12

    Tash says

    November 19, 2015 at 2:07 pm

    This is really awesome! I haven never heard of using nut flour in a casserole as a base. Very cool!

    Reply
    • 13

      Anna@Green Talk says

      November 20, 2015 at 8:07 am

      It makes the zucchini taste yummy, Tash. Anna

      Reply

Trackbacks

  1. Delicious Zucchini Recipes To Use Up Your Harvest | Backyard Garden Lover says:
    July 27, 2017 at 4:50 pm

    […] for a chilly night, long after the zucchini stopped producing, this zucchini casserole is fast and easy and lip-smacking […]

    Reply

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